Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking motivated and outgoing individuals to fill open Bar Manager, Service Manager, and Assistant General Manager roles within our company. To help fill these positions, we are holding interviews on-site at one of our concepts July 29th, 2025.

Here's how it works: submit an application with your resume attached. We will review your resume to see if you fit our qualifications, at which time we will send an invite to interview with one of our General Managers in person. The description below will provide a broad overview of manager duties, responsibilities, and requirements so that you know you're the right fit! 

Supervisory Responsibilities:

• Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
• Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
• Provide coaching and mentorship to team members, ensuring their professional growth and development.
• Conduct regular staff meetings to communicate goals, policies, and operational updates.
• Train staff on proper safety procedures and maintain documentation for health inspections.

Duties/Responsibilities:

• Oversee day-to-day operations to ensure smooth functioning of the restaurant.
• Maintain a clean, safe, and welcoming environment for both employees and guests.
• Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
• Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
• Respond to customer feedback, complaints, and resolve any issues promptly and professionally and using de-escalation techniques as needed. 
• Regularly interact with guests, build relationships, and address their needs and concerns.
• Implement strategies to enhance the overall guest experience and promote repeat business.
• Develop and manage the restaurant's budget, including revenue forecasts, cost analysis, and expense control.
• Monitor financial performance, review financial statements, and implement strategies to improve profitability.
• Implement effective pricing strategies and promotions to increase revenue.
• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
• Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Performs other duties as assigned.

Required Skills/Abilities: 

• Strong supervisory and leadership skills with the ability to motivate and inspire a team.
• Excellent interpersonal skills with a focus on customer service.
• Strong organizational skills with the ability to multi-task and prioritize responsibilities.
• Knowledge of financial management principles, including budgeting, cost control, and revenue analysis. 
• Strong knowledge of food service operations, including cooking techniques, menu planning, and food safety regulations.
• Proficiency in using point-of-sale systems.
• Proficient with Microsoft Office Suite or related software.
• Flexibility to work late evenings, weekends, and holidays.

Education and Experience:

• Minimum of 3 years of experience in a high-volume restaurant in one of the relevant management roles. 
• High school diploma or GED
• Valid Food Managers Certificate

Benefits:

• Generous paid time off 
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking